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And theres other techniques where you can have really, really filtered coffee, so no colloids at all or very few. Because there are about 1,000 different flavor molecules identified in roasted coffee, understanding the many chemical engineering concepts like colloidal fluids, mass balances and transfer, pH levels and fluid flow within geometric shapes in the coffee-making process is important for coffee companies that want to make a superb product

Robert Godshall, R-Montgomery

By combining a robust motorized system with an adjustable density dial, this machine treats your tobacco or herbal blends with respect, filling each tube flawlessly from filter to tip without jams or overheating, so you can roll a whole batch effortlessly before the movie even starts

Copersino ML, Boyd SJ, Tashkin DP, Huestis MA, Heishman SJ, Dermand JC et al (2006)